Mini Roquefort Burgers
By Catherine B
The largest region of France, Midi-Pyrénées, arguably boasts some of the most varied tastes and textures of French gastronomy.
Striking a charming balance between French and Spanish cultures, the dishes here are particularly hearty, country dishes often featuring chicken, duck and goose. Renowned for its strong Roquefort cheese and delicious sweet tarts and pies.
- 3 eggs
- 150g of powdered sugar
- 150g butter
- 170g flour
- 1 c to c of yeast
- 150g of roquefort
- 1 tbsp mustard
- 2 eggs
- 30 cl milk
- 15g butter
- 2 tbsp cream
- 2 tbsp white cheese
- 1 minced beef
- 3 cherry tomatoes
- -a few leaves of Arugula
Level of difficulty Average
Preparation time 30mins
Cooking time 20mins
Cost Average budget
Preheat oven to 200°C and grease the madeleine moulds.
Break the eggs into a bowl and whisk with the sugar until frothy.
Melt the butter and pour it over the egg-sugar mixture. Mix well and then very gradually add the flour and the yeast.
Pour the batter into molds and let stand for 10 minutes.
Put in oven and bake for approximately 10 min. Turn out the madelines quickly and let cool on a rack.
Pour milk onto a plate and add a spoon of mustard. Mix well. Beat the eggs and pour them onto a second plate.
Cut the madelines in half and carefully soak the faces on the milk plate - to moisten them slightly - then onto the beaten egg plate.
Melt a little butter in a frying pan and fry the madeleines for about one minute 30 seconds.
Mix the sour cream with cheese. Add a little parsley and seasoning. Cut half of the blue cheese (Roquefort) into small pieces and add to the preparation.
Make 4 meatballs. Cook on a skillet with 1 tablespoon of oil: Cook the mini-steaks, flattening them to the diameter of the madeleines.
Cut the rest of the Roquefort into pieces of the same diameter. Place madeline and mini patties together.
Drizzle each madeleine with cream and add a leaf of Arugula.
Place a slightly melted slice of Roquefort cheese over the burger steak.
Cut the cherry tomatoes in very thin slices.
Pop half a cheery tomato over each mini burger and spike with a skewer to keep everything in place.
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